Egg Kottu Roti
A sizzling Sri Lankan street-food classic where shredded roti gets chopped and tossed on a hot griddle with eggs, vegetables, and a bold hit of spices. The rhythmic clanging of the metal scraper is half the experience — the other half is this smoky, spicy, satisfying scramble of textures. Ready in 20 minutes, it turns leftover rotis into something unforgettable.
For 4 servings
- prep · ~5 min
Prep the roti and vegetables.
1.Tear 6 day-old rotis into small, bite-sized shreds with your hands.2.Slice 2 onions finely, grate 1 carrot, chop half a bell pepper and shred 100 g cabbage.3.Finely chop 1 tomato and slit 2 green chilies lengthwise.TIPDay-old rotis shred better. If yours are fresh, dry-roast them for 30 seconds on each side to remove moisture. - temper · ~2 min
Make the tempering on a hot griddle.
1.Heat 2 tbsp oil on a wide flat griddle over high heat until shimmering.2.Add 0.5 tsp mustard seeds and let splutter, then drop in 8 curry leaves and 2 slit green chilies.3.Add 1 tsp ginger-garlic paste and sizzle for 30 seconds.TIPKeep the heat high — Kottu is a fast, high-heat dish. You want sizzle and slight char, not steaming. - saute · ~6 min
Cook the onions and vegetables.
1.Add sliced onions and cook until translucent with light brown edges (3-4 minutes).2.Add grated carrot, chopped bell pepper, and shredded cabbage.3.Toss well and cook for 2 minutes until vegetables soften but stay crunchy.TIPDon't overcook the vegetables. A slight crunch gives Kottu its signature texture contrast. - saute · ~2 min
Season and add tomatoes.
Add chopped tomato, a pinch of turmeric powder, a pinch of red chili powder, and a pinch of salt. Sauté until the tomato softens and releases its juices, about 2 minutes.
- mix · ~3 min
Add shredded roti and scramble with scraper.
1.Spread the shredded roti pieces evenly over the vegetable mixture.2.Pour 2 tbsp water over the roti to help steam and soften them.3.Use two spatulas or a metal scraper in a chopping motion to combine and further shred the roti into the mix.TIPThe chopping action is key — it blends the roti with the vegetables and spices while creating tiny, flavorful bits. - fry · ~2 min
Push aside and scramble the eggs.
1.Create a well in the center of the griddle by pushing the roti mixture to the edges.2.Crack 4 eggs directly into the well and break the yolks with the scraper.3.Scramble the eggs quickly until just set, about 1 minute.TIPKeep the eggs in the center so they cook before mixing. Scramble them quickly for soft, fluffy curds. - mix · ~1 min
Toss everything together with garam masala.
Mix the scrambled eggs into the roti-vegetable mixture using the chopping-and-tossing motion. Sprinkle a pinch of garam masala and toss well to distribute everything evenly. Cook for 1 more minute to let the flavors meld.
- garnish
Finish with lemon and coriander.
Drizzle 1 tbsp lemon juice over the Kottu and sprinkle with 2 tbsp chopped coriander leaves. Give it one final toss.
- serve
Serve immediately on a warm plate.
Serve hot, straight off the griddle. Add a wedge of lemon on the side.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old rotis for the best texture; they hold up better to chopping and absorb flavors without turning mushy.
- 2Keep the heat high throughout — the characteristic smoky flavor comes from quick cooking on a hot griddle.
- 3Master the chopping motion with two spatulas or a metal scraper to mimic the authentic Kottu chopping technique.
- 4Add the water when steaming the roti to soften them just enough without making them soggy.
- 5Cook the eggs in a well in the center, scrambling them softly before mixing for the fluffiest texture.
- 6For maximum flavor, let the mustard seeds splutter fully before adding curry leaves and green chilies.
- 7Leftover Kottu reheats well in a dry pan over medium heat — add a splash of water to re-steam.
Adapt it for your goals.
Kottu roti with chicken
Add 200 g shredded cooked chicken after sautéing the vegetables. It makes the dish more substantial and is a classic Sri Lankan street-food variation.
vegetable kottuVegetable kottu
Omit the eggs and double the vegetables (add more cabbage, carrot, and bell pepper) for a vegan version that's just as hearty and flavorful.
spicy kottuSpicy kottu
Add 1-2 minced bird's eye chilies or extra red chili powder in the tempering step. Perfect for those who crave intense heat.
cheese kottuCheese kottu
Sprinkle 1/4 cup grated cheddar or mozzarella over the finished Kottu and let it melt slightly before serving. Popular among younger crowds in Sri Lanka.
Why this is on our healthy list.
High in Protein from Eggs
Four eggs provide a substantial amount of complete protein, helping with muscle repair and keeping you full longer.
Rich in Vitamin A from Carrots
Grated carrots add beta-carotene, which the body converts to vitamin A for healthy vision and immune function.
Good Source of Fiber from Cabbage
Shredded cabbage contributes dietary fiber that supports digestive health and adds bulk to the dish without extra calories.
Antioxidants from Curry Leaves and Turmeric
Curry leaves and a pinch of turmeric provide antioxidants and anti-inflammatory compounds that add flavor and nutrition.
Frequently asked questions
Yes, but fresh rotis are too soft and will turn mushy. Dry-roast them for 30 seconds per side first to remove moisture, or use them slightly stale for the best texture.
